Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties.
- DOI
- 10.1002/jsfa.70573
- Published
- 2026 Jun
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70573,
title = {Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties.},
author = {Viana LM and Carvalho CWP and Martino HSD and Galvão MT and Felisberto MHF and de Barros FAR},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.70573},
url = {https://doi.org/10.1002/jsfa.70573}
}RIS
TY - JOUR TI - Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. AU - Viana LM AU - Carvalho CWP AU - Martino HSD AU - Galvão MT AU - Felisberto MHF AU - de Barros FAR PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.70573 UR - https://doi.org/10.1002/jsfa.70573 ER -
APA
LM, V., CWP, C., HSD, M., MT, G., MHF, F., & FAR, D. B. (2026). Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70573
Source records
- pubmed · retrieved 2026-09-25T16:26:03.558Z